To serve 2-3
1 1/2 pounds of Lamb on the rack (frenched)
2-3 Tbsp of OO
3 cloves of garlic smashed
2-3 Tbsp of Rosemary chopped
Generous amount of sea salt and crushed black pepper.
Marinate the rack in the above mixture for about 2 hrs in the fridge.
In a Tbsp of OO on a grill stove pan, sear both sides of the lamb for about 4-5 min each side till you get a golden sear. Put the pan in a preheated oven at 350 degrees for about 30 minutes (20 min/pound).
The internal temp of the thickest part of the lamb should be abou 125 degrees for rare and about 135 degrees for medium.
Take the lamb out and let rest for about 10 min under a foil tent.
Cut along to make chops. Enjoy with some creamy potato mash ..